芸豆蛋白抗氧化肽组分对大豆油热氧化稳定性的影响

为了探索英国红芸豆蛋白抗氧化肽组分的抗氧化作用及对油热稳定性的影响，将不同分子量的抗氧化肽组分添加到大豆油中，利用Schaal烘箱法，在63 ℃下加速氧化15 d，研究抗氧化肽对大豆油的过氧化值、酸价、P-茴香胺、羰基价等指标的影响，并对大豆油的氧化稳定性进行评价。结果表明:从0到15 d，SO（不含肽的油）、SO-h₁（含小于1000 Da肽的油）、SO-h₂（含1000～3000 Da肽的油）的过氧化值分别由0.50增加至2.91、1.48及1.57 mmol/kg，酸价分别由0.19增加至0.41、0.37及0.38 mg/kg，P-茴香胺值分别由2.34增加至9.96、8.06及9.75 mg/kg，羰基价分别由5.59增加至14.53、11.87及11.92 meq/kg。SO的增加幅度最大，SO-h₁的增加幅度最小，以上结果均差异显著（P<0.05）。由此可见，氧化指标均随大豆油氧化时间的延长呈增加趋势，从而导致油的热稳定性下降；抗氧化肽组分的抗氧化活性与分子量有关，其中分子量<1000 Da和1000～3000 Da的组分抗氧化效果最佳。此研究为英国红芸豆蛋白抗氧化肽组分的进一步应用提供了理论依据。

Effect of Antioxidative Peptide Components of Kidney Bean Protein on Thermal Oxidation Stability of Soybean Oil

In order to explore the antioxidant effects of the British red kidney bean protein antioxidant peptide components and their effects on soybean oil thermal stability, the antioxidant peptides components of different molecular weights were added to the soybean oil and oxidized by Schaal oven method at 63 ℃ for 15 day. The effects of antioxidant peptides on the peroxide value, acid value, p-anisylamine, carbonyl value indexes of soybean oil were studied, and the oxidation stability of soybean oil was evaluated. The results showed that, from 0 to 15 day, the peroxide values of SO (peptide-free oil), SO-h₁ (oil containing peptide less than 1000 Da) and SO-h₂ (oil containing 1000~3000 Da peptide) increased from 0.50 to 2.91, 1.48 and 1.57 mmol/kg, respectively, the acid value increased from 0.19 to 0.41, 0.37 and 0.38 mg/kg, the p-anisidine value increased from 2.34 to 9.96, 8.06 and 9.75 mg/kg, and the carbonyl value increased from 5.59 to 14.53, 11.87 and 11.92 meq/kg, respectively. The increasing range of SO was the largest, and the increasing range of SO-h₁ was the smallest, and the above results were significantly different (P<0.05). Thus, the oxidant index of the soybean oil increased with the extension of the oxidation time of soybean oil, which led to the thermal stability of the soybean oil decreasesed．The antioxidant activity of the antioxidant peptide components was correlated with the molecular weight, the kidney bean antioxidant peptide component of less than 1000 Da and 1000～3000 Da were the most effective. This research would provide the theoretical basis for the further application of British red kidney bean protein antioxidant peptide components.